Ingredients
- 1 red pepper
- 6 spring onions
- 20 gr. black olives
- 100 gr. ripe cherry tomatoes
- 170 gr. couscous
- ½ a cucumber
- 2 free-range chicken breasts
- olive oil
- 1 teaspoon dried oregano
- 1 lemon
- 100 gr. fat-free natural yoghurt
- 15 gr. fresh mint
- 1 carrot
- extra virgin olive oil
Method
- Fill a small pan with water, place over a medium heat and bring to the boil.
- Meanwhile, halve, deseed and finely chop the pepper.
- Trim and finely slice the spring onions.
- Bash the olives and tear out the stones, if needed, then roughly chop.
- Halve the cherry tomatoes, then place it all into a large bowl and set aside.
- Place the couscous into a bowl, cover with 250 ml of the boiling water.
- Cover with a plate and set aside.
- While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5′.
- Meanwhile, place the chicken on a plate.
- Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper.
- Finely grate over the lemon zest, then turn the chicken over to coat.
- Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl.
- Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper.
- Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
- Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons.
- Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
- Heat a non-stick frying pan on a medium-high heat.
- Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint.
- Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon.
- Stir well and season to taste with black pepper.
- Place the chicken into the hot pan and fry for 10′, or until cooked through, turning from time to time, then slice into rough strips.
- Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki.